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CATEGORY CUISINE TAG YIELD
Meats Beef-mt, Skillet-mt 1 Servings

INGREDIENTS

2 Star anise, or 1/4 teaspoon
five spice powder
1/4 c Soy sauce
1 Clove garlic, minced
2 T Brown sugar
2 T Rice vinegar
2 lb net weight filet mignon
trimmed of all fat and
tied
1 T Prepared dijon mustard
3/4 c Mayonnaise
2 T Toasted sesame oil, up to
1 Watercress, stems removed
1/4 c Snipped fresh chives
Salt
Pepper
Crushed red pepper

INSTRUCTIONS

3
Place star anise, soy sauce, garlic, sugar and rice vinegar in a small
skillet. Bring to a boil, reduce heat and simmer for a minute or  until
only 1/4 cup remains. Strain out star anise and reserve. If you  are
using five spice powder instead of star anise, add it to the  liquid
now. Let it cool while you boil the beef. Bring 3 quarts water  to a
boil. Add beef and boil for 15 to 18 minutes. (depending if you  like
it very rare or just rare.) Remove the beef from water and let  stand
at room temperature for 15 minutes while you finish mayonnaise. Mix
cooled reduced star anise liquid with mustard and mayonnaise. Add
sesame oil to taste, 1/2 teaspoon salt and crushed red pepper. Thin
mayonnaise with just a teaspoonful of water to make it spreadable.
When the beef is cool, slice it vertically, with the grain, into
1/2-inch wide slices. Then slice the long slices, across the grain
into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise on a
dinner plate. Center a clump of watercress in the center of your
plate. Surround watercress with a wreath of beef slices and sprinkle
meat with coarse salt, freshly ground black pepper and chives.  Drizzle
more mayonnaise on beef edges if you wish (or for a more  professional
look, transfer mayonnaise to squirt bottle to drizzle  over beef edges)
Yield: 4 servings  Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved  Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6611 Posted to MC-Recipe
Digest V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2289
Calories From Fat: 802
Total Fat: 91.1g
Cholesterol: 45.8mg
Sodium: 3880mg
Potassium: 1164.2mg
Carbohydrates: 339.6g
Fiber: 13.6g
Sugar: 46.2g
Protein: 40.8g


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